Great chefs have ingenious ways in using less-than-perfect ingredients to make perfect dishes that diners will request with each wine-and-dine session. The lobster bisque soup is one such perfect dish.
Before discussing the intricacies of preparation and the subtleties of its flavors, it is a good idea to know the origins of this delicious soup. After all, the appreciation of food starts with an appreciation of its history and even of the many people who contributed to its development in its modern-day form.
Background of Bisques
We can thank the French people for the many types of bisques we enjoy today. All bisques are smooth, creamy and seasoned soups made from the strained broths of crustaceans including the likes of lobsters, shrimps, crabs and even crayfishes.
It should be noted that cream soups made from roasted and pureed vegetables like squash, tomatoes and mushrooms well as chowders made from seafood are technically not considered bisques despite the general assignations to these soups. Chowder contains thick chunks of the ingredients while bisques have a smooth texture with none of the chunks.
The term "bisque" is often thought of as derived from the Bay of Biscay, an area known for its abundant quantities of seafood. However, this etymology is not widely accepted in culinary circles.
Instead, the term certainly comes from "bis cuites" meaning twice cooked. This is in reference to the actual process of preparing seafood bisques of any kind - first, sauté the seafood lightly while still in their shells and, second, simmer the seafood with other ingredients, strain and add cream.
Preparation of the Bisque
In a lobster bisque, the lobsters used are those that are considered less-than-perfect and, thus, cannot be sold "as is" in the market. Top chefs, nonetheless, may choose to use the best lobster so as to get the best flavors from the crustacean. Just remember that the appearance of the lobster itself will not matter since these will be grounded and strained to make the smooth, creamy soup.
Each chef also has his or her own method of preparing lobster bisque, said method of which is designed to squeeze out every last drop of flavor from the crustacean. For example, Julia Child suggested that the utensils used in making lobster bisque should not be washed until the soup is ready to be served. Her rationale is that these same utensils will be used repeatedly and, thus, washing will cause the tidbits of marvelous flavors to wash down the drain.
Chefs can also choose to either sauté the lobster first and then strain later or to ground the shells to make a fine paste before adding to the soup. Rice can also be added and strained for its starch content or it can also be pureed on the final stage of cooking. As previously mentioned, each chef has his or her own techniques in making a distinctive and delicious lobster bisque soup.
Of course, lobster is the star of the dish. It is ably supported by aromatic ingredients including but not limited to green onions, carrots, fresh parsley, black peppercorns, tomato puree, nutmeg and tarragon as well as sherry, cream and fish stock. How these common ingredients are mixed to make a delicious bowl of lobster bisque takes plenty of practice.
Once you have mastered the art of making lobster bisque, your family and friends will be asking for it - and that is sufficient reward for your efforts.
Before discussing the intricacies of preparation and the subtleties of its flavors, it is a good idea to know the origins of this delicious soup. After all, the appreciation of food starts with an appreciation of its history and even of the many people who contributed to its development in its modern-day form.
Background of Bisques
We can thank the French people for the many types of bisques we enjoy today. All bisques are smooth, creamy and seasoned soups made from the strained broths of crustaceans including the likes of lobsters, shrimps, crabs and even crayfishes.
It should be noted that cream soups made from roasted and pureed vegetables like squash, tomatoes and mushrooms well as chowders made from seafood are technically not considered bisques despite the general assignations to these soups. Chowder contains thick chunks of the ingredients while bisques have a smooth texture with none of the chunks.
The term "bisque" is often thought of as derived from the Bay of Biscay, an area known for its abundant quantities of seafood. However, this etymology is not widely accepted in culinary circles.
Instead, the term certainly comes from "bis cuites" meaning twice cooked. This is in reference to the actual process of preparing seafood bisques of any kind - first, sauté the seafood lightly while still in their shells and, second, simmer the seafood with other ingredients, strain and add cream.
Preparation of the Bisque
In a lobster bisque, the lobsters used are those that are considered less-than-perfect and, thus, cannot be sold "as is" in the market. Top chefs, nonetheless, may choose to use the best lobster so as to get the best flavors from the crustacean. Just remember that the appearance of the lobster itself will not matter since these will be grounded and strained to make the smooth, creamy soup.
Each chef also has his or her own method of preparing lobster bisque, said method of which is designed to squeeze out every last drop of flavor from the crustacean. For example, Julia Child suggested that the utensils used in making lobster bisque should not be washed until the soup is ready to be served. Her rationale is that these same utensils will be used repeatedly and, thus, washing will cause the tidbits of marvelous flavors to wash down the drain.
Chefs can also choose to either sauté the lobster first and then strain later or to ground the shells to make a fine paste before adding to the soup. Rice can also be added and strained for its starch content or it can also be pureed on the final stage of cooking. As previously mentioned, each chef has his or her own techniques in making a distinctive and delicious lobster bisque soup.
Of course, lobster is the star of the dish. It is ably supported by aromatic ingredients including but not limited to green onions, carrots, fresh parsley, black peppercorns, tomato puree, nutmeg and tarragon as well as sherry, cream and fish stock. How these common ingredients are mixed to make a delicious bowl of lobster bisque takes plenty of practice.
Once you have mastered the art of making lobster bisque, your family and friends will be asking for it - and that is sufficient reward for your efforts.
Learn more about lobster bisque soup [http://www.lobsterbisquesoup.com/] and get a recipe for lobster bisque soup [http://www.lobsterbisquesoup.com/recipe-for-lobster-bisque].
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